Alaska Beer-Battered Halibut
Thick chunks of Pacific halibut fried in a crisp beer batter, an Alaskan take on fish and chips.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Deep fryer or heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26
- carbs
- 38
- protein
- 34
- calories
- 540
Instructions
- 1
Heat the oil in a deep pot to 365°F.
- 2
Whisk the flour, baking powder, salt, and paprika together in a bowl.
- 3
Slowly whisk in the cold beer. Stop when the batter is smooth and slightly thick.
- 4
Pat the halibut chunks dry. Dust them lightly with flour.
- 5
Dip each piece into the batter. Let any extra batter drip off.
- 6
Fry in small batches for 4-5 minutes. Cook until golden and crisp.
- 7
Drain on a wire rack and season with salt immediately.
Chef's tips
Keep the batter ice cold for the crispest crust. Do not overcrowd the pot or the oil will cool down and turn the crust greasy.
Storage
Best eaten fresh; leftovers keep refrigerated for 1 day but lose crispness.
Reheating
Reheat in a 400°F oven on a wire rack to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the batter soggy.
- •Crowding too many pieces into the pot at once.
Serving suggestions
Cooked Alaska Beer-Battered Halibut?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Alaska
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
